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–+ servings
Oven baked rice pudding on a plate with a fork.

European Oven Baked Rice Pudding

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This oven-baked rice pudding is creamy with a fluffy texture from beaten egg whites, ideal as a dessert or breakfast, served with powdered sugar or compote.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings 6 big pieces
Calories 364

Ingredients 

  • 250 grams round-grain rice
  • 1 liter milk whole milk works best
  • 4 eggs
  • 4 tablespoons sugar
  • 30 grams butter for greasing the baking dish
  • 2 grams salt
  • powdered sugar for dusting (optional)

Instructions

  • Heat the Milk: In a large pot, heat the milk over medium heat until it reaches a gentle boil. Add a pinch of salt and stir in the rice. Reduce the heat to low and let it cook for about 25 minutes, stirring occasionally, until the rice absorbs the liquid and becomes soft and creamy. Once cooked, let it cool.
  • Prepare the Oven and the Baking Dish: Preheat the oven to 180°C (350°F). Grease a medium-sized deep baking dish with butter (a 9x13-inch pan or a round springform pan works well).
  • Prepare the Egg Mixture: Separate the egg yolks and whites into two bowls. In the bowl with yolks, add sugar and beat with an electric mixer until pale and fluffy. In the other bowl, whisk the egg whites until stiff peaks form.
  • Combine Everything: Gently fold the yolk mixture into the cooled rice with a wooden spoon. Carefully fold in the beaten egg whites, keeping the mixture light and airy.
  • Bake: Pour the batter into the greased baking dish and smooth the top. Bake for 30–40 minutes or until the top forms a golden-brown crust.
  • Let the baked rice pudding cool slightly before cutting into portions. Dust with powdered sugar and serve warm.

Notes

  • When you finish cooking rice, it's totally normal for there to be a bit of extra milk. Don't worry - as the rice cools, it's going to absorb even more milk.
  • Let the rice cool before adding eggs – If it’s too hot, the eggs may scramble.
  • Don’t overbake – The pudding should have a set but soft center when finished.
  • Fold egg whites gently – This keeps the pudding light and fluffy.
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Nutrition

Serving: 1big piece | Calories: 364kcal | Carbohydrates: 50g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 140mg | Sodium: 270mg | Potassium: 348mg | Fiber: 1g | Sugar: 16g | Vitamin A: 562IU | Calcium: 241mg | Iron: 1mg
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